This quick pecan pastry is filled with a sweet nut mixture and has a maple-flavored glaze.
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1 1/3 cups finely chopped pecans
1/4 cup maple syrup
3 tablespoons firmly packed brown sugar
2 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold Land O Lakes® Butter
1 cup sour cream
1/4 cup milk
1 large Land O Lakes® Egg
1 tablespoon Land O Lakes® Butter, melted
1 cup powdered sugar
1 tablespoon maple syrup
3 to 4 teaspoons milk
Heat oven to 450°F. Line large baking sheet with parchment paper; set aside.
Combine all filling ingredients in bowl; set aside.
Combine flour, sugar, baking soda and salt in another bowl. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
Whisk sour cream, 1/4 cup milk and egg together in another bowl until smooth. Stir sour cream mixture into flour mixture just until dough forms.
Turn dough onto lightly floured surface; knead 12 to 15 times. Roll out dough, on prepared baking sheet into 15x12-inch rectangle. Brush with melted butter; sprinkle filling over half the length of dough to within 1 inch of edges. Fold dough over filling; cut dough into 15 (1-inch) strips. Twist strips about three times; press ends onto sheet.
Bake 10-12 minutes or until golden brown. Cool 5 minutes on baking sheet; remove to cooling rack.
Combine all glaze ingredients in bowl; mix well. Drizzle over twists.
Maple syrup is for more than just pancakes, although we love it there too. It add sweetness and flavor to breakfast and baked goods.